Nourishing Teriyaki Tenderstem® & Shitake mushroom, Smoked Mackerel, red rice congee

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Recipe

 

Chinese congee is warming, perfectly comforting and especially nourishing. It is a Chinese ‘soul’ food.

Tenderstem® has teamed up with international TV chef and cookery author Ching He Huang to create a series of recipes that bring the fusion of Tenderstem®’s heritage to life. Tenderstem® is a hybrid of Chinese Kale and broccoli and Ching has drawn on East Asian flavours and ingredients to show just how versatile Tenderstem® is.

 

Ching commented on this ‘soul food’ classic:

“Chinese congee is warming, perfectly comforting and especially nourishing. It is a Chinese ‘soul’ food. I’ve combined wok fried Japanese teriyaki style shitake mushrooms and Tenderstem® as the base for this dish. This makes a comforting lunch or dinner dish that delivers sustained energy from the red/brown rice.

 

I have always enjoyed using Tenderstem® in my recipes and have been a fan for many years. When I was asked to develop some recipes using Tenderstem® it took very little convincing to get me on board! It is such a wonderful product; highly nutritious, very sweet and tender and such a versatile ingredient. It is the perfect green vegetable accompaniment to any dish and can be used in so many ways to create delicious recipes."

 

Juliette Kellow BSc RD, a registered dietician and fan of Tenderstem® has highlighted below the health benefits of this energising and comforting dish:

“There are lots of different nutrients that are needed for an ‘energy yielding metabolism’ and this recipe is packed full of them, meaning this is a great dish to cook when you know you’ve got a busy time ahead. The vitamins and minerals, which these ingredients contain, enable the body to release that much needed energy stored in food. This recipe is packed with Phosphorus, Manganese, Vitamin C, Vitamins B3 and B12. Plus this meal is a source Copper and Vitamins B1, B2, B6. The mackerel is a great source of protein and is rich in omega 3 fatty acids

  • 8 minutes preparation
  • 35 minutes (20 minutes for the rice) cooking
  • Makes 4 X 420g portions
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recipe PDF
For the rice
  • 200g Organic long grain rice or brown, washed, rinsed, drained
  • 50g Red rice, washed, rinsed, drained
For the ‘quick’ congee
  • 1 tablespoon rapeseed oil
  • 2 cloves of garlic, crushed, peeled and finely chopped
  • 1 inch fresh root ginger, peeled and finely grated
  • 1 medium red chilli, deseeded and finely chopped
  • 125g fresh sliced Shitake mushrooms
  • 1 tablespoon tamari or low sodium light soy sauce
  • 2 tablespoon mirin
  • ½ teaspoon soft brown sugar
  • 200g Tenderstem®, washed and sliced to 1 inch pieces on the angle
  • 1 tablespoon organic vegetable bouillon stock powder
  • 1 pinch of cracked black pepper
  • 1 pinch of sea salt
  • 1 teaspoon tamari or low sodium light soy sauce
  • 200g (4X50g portions) Scottish Sweetcure Smoked Mackerel strips or Roast
  • Organic Salmon chunky flakes
Garnish with
  • 2 wedges of lemon
  • 1 spring onion, sliced on deep angle, thin slices
  • 1 red chillies, sliced on deep angle, thin slices
  • 1 very small bunch of coriander leaves, leave only
  1. Mix the types of rice then place in a fine mesh sieve and wash until the water runs clear. Place in a medium pan and add 400ml of cold water. Bring to the boil and cover, turning the heat down to low. Cook the rice in the steam for 20-25 minutes.

  2. While the rice is cooking, preheat the oven to 180 degrees; place the Scottish sweetcure Mackerel in the oven for 8 minutes until hot and golden. Keep covered in foil and keep warm in the oven.

  3. While the rice is cooking, preheat the oven to 180 degrees; place the Scottish sweetcure Mackerel in the oven for 8 minutes until hot and golden. Keep covered in foil and keep warm in the oven.

  4. Tip in the Tenderstem® pieces, stalks first and toss cook for less than 1 minute. Then add the leafy stalks and toss through. Add the cooked rice, the bouillon powder, and 700 ml boiling water then cook on a medium heat; bring the soupy contents to the boil.

  5. Once the ingredients have come to a boil, season to taste with sea salt, cracked black pepper, tamari or soy sauce. Equally divide into four serving bowls. Top with the warm flaked Scottish sweetcure Mackerel pieces and garnish with spring onion slices, fresh chilli slices and coriander leaves.

Ching’s Tips:

 

  • Mirin is an essential condiment used in Japanese cuisine. It is a type of rice wine similar to sake, but with a lower alcohol content and higher sugar content. You can buy it on Amazon here 
  • I like to use Scottish sweetcure smoked mackerel. Alternatively, you could use roasted salmon chunky flakes
  • To make this dish gluten-free, replace the soy sauce with tamari and use a gluten-free stock powder

 

 

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